How to salt lard in brine: for smoking, in a jar, in Ukrainian, with garlic

Fans of salty snacks should try the most delicious lard recipe in brine. If desired, spices, spices, garlic can be added to a strong solution of table salt, thereby enhancing the aroma and improving the taste. The dish differs from the dry salting method in its special tenderness and softness.

How to pickle lard in brine

Brine is a concentrated solution of table salt. It helps to salt the fat, while maintaining its natural color and taste.

When buying, you should pay attention to the appearance of the lard. The choice should be stopped on a white product containing a minimum number of veins. If a lot of fat has accumulated on the back of the nail, drawn over the surface of the fat, then it will be soft. If it is not enough, then you should not purchase this piece, since the workpiece will come out tough.

It is undesirable to salt too thick, as well as thin fat. Ideally – 7 cm. If there is a layer of meat in the fat, then the taste will be more pleasant, and the appearance will be beautiful. The thick part on the sides and back without veins is best suited.

Signs of good quality:

• light pink color in the context;
• thin soft skin;
• natural aroma without foreign impurities.

You can not purchase the product if there is:

• traces of blood;
• spots;
• unpleasant odor;
• yellow, grayish or greenish color.

Salt is used only coarse. From spices, you can add bay leaves, garlic, cumin and pepper. The finished product is stored in the refrigerator or freezer compartment. So that it does not lose its aroma and taste, sealed packaging should be used.

To make the bacon more tender, you can soak it for about 12 hours in water with sugar before cooking.

Experts recommend cutting a large piece into bars, the length of each should not exceed 10 cm. Such preparation helps the salting process go much more evenly and faster.

If the meat layers of the bacon have darkened, then it is ready. If still pink, then you need to wait a bit. For a more beautiful thin and neat cut, the product is first placed in the freezer compartment for an hour.

Bay leaves and peppercorns are often added whole to brine, but some recipes recommend grinding them to get a richer taste and aroma.

Ready bacon is usually cut into small slices and served with boiled potatoes and greens, as well as an independent snack. It makes delicious sandwiches.

The dish is best served with mustard.

How to make brine for salting lard

To make the bacon juicy, soft and not acquire a yellowish tint, it is important to properly prepare the brine. Many chefs, in addition to the basic ingredients, add spices and seasonings to the base to improve the taste of bacon.

Required:

• water – 1 l;
• salt – 200 of

Step-by-step process:

1. Put water on maximum fire. Boil.
2. Switch the cooking zone to minimum. Pour in the salt.
3. Keep on the stove until the crystals are completely dissolved.

Honey will help to make the taste more unusual and pleasant. 2 ml of natural bee product is added to 60 liters of water. By this time, the brine must cool to room temperature, otherwise the nutritional properties will be lost under the influence of high rates.

How much lard is salted in brine

The salting time in brine depends directly on the chosen method of cutting lard. If the pieces are small, then the process will not take more than three days. If you cook a large volume at once, then you can enjoy the workpiece no earlier than in a week.

With the addition of honey to the brine, small pieces can be salted in a few hours. You can check the readiness of the dish with a fork. The teeth should gently and easily penetrate the product. Otherwise, it will be necessary to leave the lard in brine for a few more days.

How to salt lard in brine in a jar

For cooking, you must first pick up a glass jar with a volume of 3 liters.

Required:

• lard – 2 kg;
• bay leaves;
• water – 1 l;
• coriander seeds;
• salt – 200 g;
• black peppercorns;
• garlic – 4 cloves.

Step-by-step process:

1. Boil water. Pour in the salt. Leave on low heat until all salt crystals have dissolved. Cool down.
2. Cut into large pieces of fat. Place vertically in a jar, evenly distributing bay leaves, garlic cloves, pepper and coriander.
3. Pour in the brine. Cover lightly with a lid. It cannot be closed tightly. Remove to a cool place. Insist two weeks.

Salo with a layer will decorate the festive table

Salted salo in brine with garlic

Garlic helps to give the bacon a particularly pleasant flavor and aroma.

Required:

• filtered water – 1,5 l;
• garlic – 5 cloves;
• bay leaves;
• coarse salt – 250 g;
• bell pepper;
• lard with meat veins – 1 kg.

Step-by-step process:

1. Pour water into an enamel saucepan and season with salt. Throw bay leaves, then pepper. Boil and chill.
2. Wash the piece of fat. Peel off the skin. Cut into pieces. Send to brine.
3. Place a load on top. Leave for three days. The temperature should be room temperature.
4. Get the workpiece. Pat dry with paper towel. Make slits and stuff with chopped garlic.
5. Spread pepper on all sides.
6. Wrap in parchment paper. Leave for 12 hours in the refrigerator compartment.

It is better to serve a dish with herbs and bread.

Very tasty salo in Ukrainian brine

Traditionally, garlic is added to the Ukrainian recipe, but you can use any spices if you wish. It is permissible to take a piece of lard with or without meat layers.

Required:

• lard – 1 kg;
• dried cloves – 1 inflorescence;
• water – 1 l;
• bay leaves – 3 pcs.;
• onion – 180 g;
• sugar – 10 g;
• peppercorns – 5 g;
• garlic – 7 cloves;
• ground black pepper – 10 g;
• carrots – 160 g;
• salt – 120 g;
• grape vinegar – 10 ml.

Step-by-step process:

1. First you need to prepare the brine. To do this, pour all the spices into the water, except ground pepper and salt. Put on minimum fire.
2. Carrot cut into medium-sized cubes. Send to the marinade. As soon as the brine boils, pour in the vinegar. Remove from fire.
3. Chop salo and onion. Put in a separate bowl. Alternate layers. It is best to use a glass container.
4. Chop the garlic cloves. Sprinkle the cut. Add black pepper.
5. Fill with brine. Leave for 3 hours.
6. Remove to refrigerator compartment. Endure the day.

Salo in brine retains its natural flavor and color

How to pickle lard in brine in Belarusian

The recipe is appreciated for the special softness and tenderness of the cooked dish.

Required:

• salt – 200 g;
• lard – 2 kg;
• water – 1 l;
• bay leaves – 5 g;
• garlic – 11 cloves;
• ground black pepper – 10 g.

Step-by-step process:

1. Pour salt into the water. Cook until dissolved.
2. Scrape off the skin. Such preparation will help to make it as soft as possible. It is necessary to make at least 30 movements across and along the greasy piece.
3. In the brine boiling at maximum heat, lower the fat. So that it is completely immersed in the liquid, press down with heavy dishes.
4. Cover with a lid and turn off the fire. Leave for a day.
5. Get the schmat. Using the blunt side of a knife, remove the lard.
6. Place skin side down on a towel. Sprinkle with a layer of chopped bay leaves, garlic cloves, cut into thin rings.
7. Wrap with parchment paper. Place in a bag to retain the garlic flavor. Send to the refrigerator for five days.

Salo should be of high quality and fresh

How to make lard in brine for smoking

For smoking, lard is pre-salted. Brine is ideal for this purpose.

Required:

• lard with a layer – 2 kg;
• water – 1,5 l;
• bay leaves – 4 pcs.;
• coarse salt – 350 g;
• peppercorns – 7 g;
• garlic – 12 cloves.

Step-by-step process:

1. Cut the washed lard into small pieces.
2. To boil water. Pour in the salt. Add bay leaves and peppercorns. Cook for a few minutes over medium heat until the salt crystals dissolve.
3. Put the lard into the prepared container, each piece, shifting with chopped garlic. You can use a 3 liter glass jar.
4. Cool the brine to 23°C. Fill in the workpiece. Leave to marinate for 72 hours. Do not clean in the cold.
5. Remove from marinade. Rinse. Pat dry with paper towel.
6. Wrap each piece with a rope and hang in a well-ventilated place for 3-4 hours. The sun’s rays should not fall on the workpiece. After such preparation, you can start smoking.

Salo is poured only with cooled brine

How to store lard, salted in brine

Fresh fat cannot be stored for a long time, as it immediately deteriorates. Thanks to salting in brine, it turns out to significantly increase its shelf life. If a large batch of bacon was prepared, then its taste can be preserved for more than a year. To do this, send the product to the freezer.

If the pieces are stored next to each other, then the fat will deteriorate faster. To maintain quality, each slice should be wrapped with parchment paper or foil. Only after that send it to the freezer compartment, the temperature in which should be at -10 ° C.

Many are mistaken that bacon salted in brine is able to maintain its appearance and taste for a long time in any conditions. If you leave the fat in a bright place in a warm place, then it will instantly lose its qualities and deteriorate.

If you do not like the frozen product, then you can store the bacon salted in brine in the refrigerator compartment. To do this, each piece is wrapped in foil, paper or cling film. In this case, the shelf life is reduced to one month.

If you need to take the product on the road, then it cannot be placed in a plastic bag. To prevent the fat from spoiling quickly, it is wrapped in foil, and then in three layers of paper.

Salo in brine, which was salted in a glass jar, can be stored for two months in the refrigerator compartment.

Salted bacon is best wrapped in parchment paper

Conclusion

The most delicious lard recipe in brine is easy to prepare. Even a novice cook can make it. Self-salted bacon comes out much more pleasant in taste and more tender than store-bought.